You’ll notice there’s no salt in this recipe. It’s flavorful and has a bit of a kick thanks to the ground red pepper and garlic, so it’s not necessary, but you can certainly add a sprinkle or two if you’d like. My husband’s blood pressure has been high, so we’re cutting back on salt and using more potassium and other seasonings so that his food is flavorful and not just salty. It’s amazing how quickly you lose the need for salt once you cut back. I don’t really miss it at all.
Mixing up the seasoning mix may not look a little unappealing. The combination of colors and “twigs” as my husband calls the thyme and rosemary, come out a color that more closely resembles something found at the zoo, but trust me, once it bakes up it turns a golden color that looks fabulous. The hubby says it adds a delicious crust to the meat – the combination of the oil helping to brown the meat and then caramelizing the seasonings and fat together. I’ll have to take his word, I don’t eat meat, but I certainly enjoyed the delicious smell escaping from the oven while it baked. It reminded me of the many roasts I consumed over the years growing up; it’s a comfort food for our family.
Serve the roast with your favorite mashed potatoes and vegetable sides. This dish is the perfect Sunday roast for leftover beef slices for lunch during the week. The hubby likes his meat well, well done, and our photos reflect that 🙂
- 2 lb top round roast (tied or not)
- 2 tsp cracked black pepper
- 2 tsp dry mustard
- 2 large cloves garlic, crushed
- 2 tsp rosemary
- 2 tsp thyme
- 1 tsp ground allspice
- ½ tsp ground red pepper
- 2 tsp olive oil
- Preheat oven to 325 f
- In a small bowl, combine seasonings
- Rub the seasoning mixture on all sides of the roast
- Place the roast in a pan on a rack (to keep it from cooking in the juices that form) in a shallow roasting pan. Lightly spray the rack with non-stick cooking spray.
- Place the meat fat side up on the rack. Do not add liquids and do not cover the pan.
- Roast for 1-1/2 hrs. Check for doneness with a thermometer: 140 F medium-rare; 155 F medium; 180 F well.
- Remove from oven and let stand at least 10 minutes before carving. Cover with foil to keep warm.